Audry's Shrimp Stew Popular Recipes

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Audry's Shrimp Stew

"This is a recipe taught to my with the aid of my mother-in-regulation, Audry Falgout. It has a great taste and for being a South Louisiana recipe in well pro however not overly seasoned. The darker you cook dinner your roux, the deeper the taste. This may also appear to be a long term to prepare dinner shrimp however it works. In our own family it's far generally served over warm cooked rice with potato salad at the facet."

Ingredients :

1/three cup vegetable oil
half of cup all-motive flour
1 big onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
half teaspoon salt
1/four tablespoon ground black pepper

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H30M

Make the Roux: In a heavy bottomed sauce pan, over medium warmth, warmth oil until warm but no longer smoking. Add flour suddenly and stir constantly till the roux is golden brown. (Note: do no longer cook dinner the roux too speedy. If black flecks seem, the roux is burned and you need to discard and start over. It may additionally take forty five minutes to at least one hour to make the roux. The quit result is worth the time.)
Add the onion to the roux and cook dinner, stirring continuously, until onion is gentle and light brown.
Lower heat to simmer and add the shrimp and prepare dinner for approximately 10 minutes. Slowly stir in the water. Raise warmth to medium and continue cooking until the stew reaches a boil. Stir inside the inexperienced bell pepper, celery, parsley, salt and pepper.
Turn heat down to a simmer and cook for approximately 30 to forty mins to combination flavors. Taste and alter seasonings.

Notes :

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